Greek Briam ©

 

 

 

 

 

 

Quick and easy, pop it in the oven and a slowly bake and you’re done! Excellent on its own, but also good as an accompaniment to meat, excellent with Greek feta cheese and can be eaten hot or cold.

This is especially for Ella!!!! “Briam.” And all the wonderful group of Irene’s Uni friends, who have just been staying with me. Come again next year !!!!!! We miss you guys!!!

 

 

 

Easy

 

 

 

6 Persons

 

 

Oven Temperature  200.C/400.F

Baking Time: 1 hour approximately

 

Ingredients

2 medium onions thinly sliced

2-3 cloves garlic

4 large tomatoes roughly grated

1 medium sized aubergine, round or the long type, in which case 2-3

3 medium sized courgettes

4 medium sweet peppers

1 chili pepper ( Optional )

3 medium sized potatoes

3-4 tbs chopped Mediterranean parsley

3-4 tbs olive oil

2-3 tsp salt and freshly ground pepper

 

Method:

Pre-heat Oven.

1. Wash vegetables thoroughly.

2. Top and tail vegetables, peel onions, garlic and potatoes, if using. Cut peppers in half and remove seeds and stalk. Slice vegetables 4 cm thick.

3. Starting with half the onions, spread out over base of baking dish. Continue with alternate layers, salting and peppering as you go, until you have used up all the vegetables and you have reached 1 cm from the top of your baking dish.

4. Grate tomatoes on big holes of grater. Pour over vegetables grated fresh tomatoes and drizzle with olive oil. ( Discard skin and stalk.)

5. Place in pre-heated oven and bake for at least an hour or until all the liquid is evaporated and the vegetables are really soft.

Cook’s Tip : If during the cooking time, you think it needs a little water, add half a glass and cover with a sheet of tin foil if it over browns, but neither of these things should be necessary as the vegetables give out their own liquid.

*** The traditional Greek recipe, always has potatoes in it, but I omit these for a lighter result.

 

 

 

Collect your fresh vegetables from the kitchen garden, or buy from the market. Wash, peel onions and garlic, top and tail courgettes and aubergines. Cut peppers in half and remove seeds and stalks, slice.

Pre-heat oven, 200.C/400.F.

 

 

 

 

 

Peel and slice onions and garlic.

 

Wash, top and tail courgettes and slice 4 cm thick approximately, along with your other vegetables.

 

Starting from the onions at the bottom of you baking dish, layer up the rest of your vegetables, alternatively salting

and peppering as you go.

Finally pour over your grated tomatoes, which you have grated into a bowl, using the big holes of your grater. (You will be left holding most of the skin of the tomato and the core, which you then discard.)

Drizzle with olive oil and place in pre-heated oven, 200.C/400.F. Bake for one hour, or until all the liquid has evaporated.

 

Straight out of the oven. Eat hot, warm or cold. Excellent accompaniment, Greek Feta Cheese!

 

 

Final result!